Puffed edible foams and high intensity microwave method of preparation

ABSTRACT

High intensity microwave heating methods for heat setting food foams are provided. The methods comprise the step of subjecting a quantity of edible foams to a brief exposure to high intensity (&gt;110 V/cm) microwave field for about 5 to 30 seconds. The high intensity microwave heating heat sets the foam to provide a stable structure. Thereafter, the heat set structures are then dried using low temperature dried to desired moisture contents ranging from about 1% to 6%. The microwave heat set foam pieces exhibit a homogeneous (i.e., without voids or irregularities) texture and a crisp, light eating quality. The edible foam products exhibit extended bowl lives and find particular suitability for use as additives to ready-to-eat cereal products. Preferred embodiments comprise high levels of fruit puree solids which by virtue of the short heat setting and low temperature drying steps exhibit high natural flavor levels.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to food products and to methods for theirpreparation. More particularly, the present invention relates to highintensity microwave heating of edible foams with subsequent drying toproduce finished products particularly suitable for use in blends withR-T-E cereal pieces.

2. Background

Ready-To-Eat ("R-T-E") breakfast cereals are popular packaged fooditems. R-T-E cereals exist in large numbers of varieties includingpuffed and unpuffed, regular or presweetened, and including a widevariety of cereal compositions. The art is replete with various R-T-Ecereal products that vary in shape, composition, texture, density, etc.

One popular category of R-T-E cereals comprises an R-T-E cereal base incombination with one or more additional ingredients. For example, flakedR-T-E cereals (e.g., bran flakes) are frequently mixed with raisins.Other blended R-T-E cereal products include mixtures of a puffedoat-based R-T-E cereal pieces with dried marshmallow-like pieces called"marbits." In still another example, a popular R-T-E cereal comprises aflaked R-T-E cereal together with a "nut cluster" which is a piececomprising nuts, starchy material, sugar, etc. Such combinations of anR-T-E cereal base together with the added ingredient(s) provide pleasingvariety to R-T-E cereal products.

Notwithstanding the popularity of such blended R-T-E cereal products,such additives must possess a variety of attributes which collectivelydetermine suitability for use as an added ingredient into such R-T-Ecereal blends. One of the more important of these attributes is thefeature of water activity. When added ingredients have water activitieshigher than the cereal base, moisture, upon storage migrates from theadded ingredient to the cereal blend pieces seeking equilibration. Asthe cereal base pieces pick up moisture, the product qualitydeteriorates, exhibiting loss in crispness.

Still another attribute desirable in an R-T-E cereal piece is resistanceto softening upon the addition of milk. Such resistance to thedevelopment of sogginess is referred to in the R-T-E cereal art as "bowllife." While bowl lives as long as possible are desirable, it isparticularly desirable to have an added ingredient having a bowl life ofat least two minutes.

Still another desirable attribute for an added ingredient in R-T-Ecereals is to have a high flavor impact. Generally, added ingredientsare used in smaller proportions compared to the larger proportions ofthe R-T-E cereal base. Accordingly, it is desirable to have a strongflavor in the added ingredients.

Applicants have surprisingly discovered that improved, edible foamproducts can be prepared using high intensity microwave heating to set awet foam prior to subsequent dehydration. High intensity microwaveheating to heat set the edible foam surprisingly results in a very rapidheat setting step that minimizes heat related flavor degradation.Additionally, the short heating step minimizes losses in foam volumethat sometimes can occur due to foam cell collapse upon extendedheating. The finished edible foam products herein find particularsuitability for use as added ingredients to R-T-E cereals.

SUMMARY OF THE INVENTION

In its method aspect, the present invention resides in methods ofpreparing edible foam products. The present methods essentiallycomprise: A) providing a wet, edible foam having a heat settableingredient; B) high intensity microwave heating the wet, edible foam toheat set the heat settable structuring ingredient at atmosphericpressure; and C) finish drying the heat set edible foam to desired finalmoisture content.

In its product aspect, the present invention resides in dried, heat setedible foam products that are particularly suitable for use as addedingredients to R-T-E cereals. The finished products are characterized bylow moisture content and low density. The foam products are highlyhomogeneous (i.e., substantially free of interior voids).

The products are characterized by a density ranging from about 0.1 to0.6 g/cc. The moisture content is about 1% to 6%.

The products essentially comprise 1) about 5% to 50% of a flavorcharacterizing ingredient, 2) about to 5% of a heat set foam structureingredient, and 3) about 0% to 35% of a nutritive carbohydratesweetening agent.

DETAILED DESCRIPTION OF THE INVENTION

The present invention provides improved edible foam products and highintensity microwave methods for their preparation. The present methodsinvolve subjecting a wet, edible foam containing a heat settablestructuring ingredient to a brief exposure to a high intensity microwavefield. The methods of the present invention, as well as product use, aredescribed in detail below.

Throughout the specification and claims, percentages are by weight andtemperatures in degrees Fahrenheit, unless otherwise indicated.

A. Providing A Wet Edible Food Foam.

In the first essential step of the present method, a wet homogeneous,edible foam is provided. Of course, the art is replete with suitablecompositions useful in the formulation of an edible foam product.Generally, however, useful edible foam materials herein essentiallycomprise 1) a flavor characterizing ingredient, 2) a heat settable foamstructure ingredient, or a heat settable whipping agent, and 3) ediblenutritive carbohydrate sweetening agents. Preferred edible foamcompositions additionally include a starchy ingredient. Suitable ediblefoam products can comprise:

    ______________________________________                                                                    Preferred                                         Ingredient        Weight %  Weight %                                          ______________________________________                                        Flavor characterizing                                                                           5 to 45   8 to 30                                           ingredient                                                                    Heat settable foam                                                                              1 to 10   2 to 8                                            structure ingredient                                                          Edible nutritive carbo-                                                                         0 to 40   1 to 40                                           hydrate sweetening agent                                                      ______________________________________                                    

1. Flavor Characterizing Agent

The flavor characterizing ingredient can vary widely. Preferred flavorcharacterizing ingredients are selected from the group consisting offruit solids, chocolate, peanut butter, dried milk components, andmixtures thereof. Especially useful herein are fruit puree concentrateswhich not only supply the fruit material (dry weight basis) but alsomoisture which is helpful in forming the wet foam.

Surprisingly, puree(s) made from any fruit can be used herein. Examplesof such fruits include pineapple, lemon, orange, peach, pear, grape,mango, apple, tomato, banana, plum, blueberry, raspberry, strawberry,blackberry, current, cherry, and mixtures thereof. Preferred fruits areselected from the group consisting of strawberry, cherry, blueberry,raspberry, and mixtures thereof. Fresh fruit is, of course, highlypreferred for preparing puree(s) for use herein. However, previouslyfrozen fruit is also suitable for use herein.

Fruit puree(s) as defined herein, of course, are well known and theskilled artisan will have no problem preparing puree(s) from suitablefruit(s). Generally, fruit puree(s) are prepared by simply comminutingwhole fruit in known equipment. For those fruits containing small seeds,e.g., grapes, strawberries, blackberries, as opposed to peaches, plumsor apples, a post-comminuting deseeding step may be necessary to providethe desirable seedless fruit puree's useful herein. Typically, eithermanual or mechanical deseeding involves screening the comminuted fruitto separate the seeds from the fruit puree.

Another highly preferred optional component is the natural chocolateflavorant of cocoa. Also useful herein is cocoa and chocolate. Cocoa canhave a significant fat component. High fat cocoa has at least 22% byweight cocoa fat. Conventional cocoa contains between 10% and 22% cocoafat.

Useful ingredients include milk products, components and milk productand component solids. For example, yogurt can be used as the primaryflavor ingrdient. Also, non-fat dry milk solids, cream, cream solids andother milk products can be used.

2. Heat Settable Foam Structure Ingredient

The present compositions also comprise ingredients that initially form afood foam and which can be heat set to form a foam structuring agent.Particularly suitable for use as the foam forming and structureingredient are undenatured proteinaceous whipping agents. These proteinbased whipping agents are used in sufficient quantities to provide afinished foam density of about 0.1 to 0.6 g/cc in the finished product.Generally, good results are obtained when the composition comprises fromabout 1.5% to 10% of the whipping agent. Better results are obtainedwhen the whipping agent comprises from about 2% to 8% by weight of thepresent compositions. Best results are obtained when the whipping agentis present at about 6 %. The whipping agent acts as a structuring agentallowing the incorporation of air or other gas into the presentcrystalline material.

Whipping agents useful in the present compositions are those commonlyused in food products, particularly in aerated confections. Suchwhipping agents are well known in the food art, and selection ofsuitable materials for use herein will pose no problems to the skilledartisan. Preferred whipping agents are selected from the groupconsisting of protein hydrolyzates, dried egg whites and mixturesthereof.

Preferred for use herein as the heat setting ingredient is dried eggwhite solids. While liquid egg whites can be used in substitution onequivalent solids basis for the preferred dried egg white solids, liquidegg whites pose extra sanitation difficulties. Dried egg whites or eggalbumen is especially preferred for use herein since higher volume(i.e., lower density) puffed finished foam products can be realized. Ofcourse, the dried egg white solids should be undenatured prior to beingheat set according to the methods of the present invention.

Other suitable shipping agent materials can be derived as proteinhydrolyzates from, for example, caseinate, whey (see, for example, U.S.Pat. No. 4,089,987 issued May 16, 1978 to P. K. Chang and incorporatedherein by reference), and various vegetable proteins. The soy proteinhydrolyzates disclosed in U.S. Pat. No. 3,814,816 (issued Jun. 4, 1974to R. C. Gunther, incorporated herein by reference) are particularlyeffective whipping proteins and are useful as the present whippingagents. These proteins are commercially available from StaleyManufacturing Co., Decatur, Ill., and are prepared by initiallychemically hydrolyzing the soy protein to a prescribed viscosity rangeand, thereafter, enzymatically hydrolyzing the soy protein with pepsinto produce a pepsin modified hydrolyzed soy protein whipping agent. Foamconfections herein of various desired densities can readily be realizedby manipulating the protein hydrolyzate levels in a manner analogous towhen egg whites are employed as the whipping agent.

If desired, the foams can also additionally comprise foaming emulsifiersas supplemental foaming agents. Such foaming emulsifiers are well knownin the art. Especially useful herein as a supplemental foaming agent istriglycerol monostearate. If used, the supplemental foaming emulsifiercan comprise about 0.1% to about 2% of the finished product, preferablyabout 0.5% to 1.5%. Employment of such supplemental foaming agents canreduce the cost of the present products.

3. Sweetening Agent

A nutritive carbohydrate sweetening agent is an essential componentherein and is present in the present food compositions at from about 0%to 35%, preferably about 1% to 35%, and more preferably 10% to 25%. Theterm "nutritive carbohydrate sweetening agent" is used herein to meanthose typical sweetening agents conventionally used in food products. Ofcourse, the present nutritive carbohydrate sweetening agents are to bedistinguished from non-nutritive carbohydrate sweetening agents such assaccharin, cyclamate and the like. Additionally, the presentcarbohydrate sweetening agents are to be distinguished from suchprotein-based sweetening agents as aspartame, thaumatin and monellin.

Suitable materials for use as nutritive carbohydrate sweetening agentsare well known in the art. Examples of sweetening agents include bothmonosaccharide and disaccharide sugars such as sucrose, invert sugar,dextrose, lactose, honey, maltose, fructose, maple syrup and corn syrupor corn syrup solids. Preferred nutritive carbohydrate sweetening agentsare those selected from the group consisting of sucrose, dextrose,fructose, corn syrup solids and honey. Highly preferred nutritivecarbohydrate sweetening agents are those selected from the groupconsisting of sucrose, corn syrup solids and dextrose. Of course,mixtures of the above-noted materials are contemplated herein.

While the above-exemplified sweetening agents are available in highlypurified forms, other sources of sweetening agents which are not ashighly purified can be used. For example, a relatively inexpensivematerial such as apple juice powder or (apple powder as it iscommercially labeled) which is approximately 70% by weight (dry basis)sugars can be employed as nutritive sweetening agent. If used, suchimpure sources of sugars are employed at levels based upon their totalsugars content. Up to 25% of the nutritive carbohydrate sweetening agentused herein can be supplied by such impure sweetening agents.

Optionally, the edible foam can include a starchy component. Usefulherein are wide varieties of starchy materials including starches,whether or not pregelatinized, dextrins and flours. The starchy materialis employed primarily as a filler ingredient. However, selection ofparticular starchy materials and ingredient concentrations thereof canhave an influence on one or more end product attributes. For example,when it is desirable to have an edible foam product exhibiting a greaterdegree of "melt in the mouth" attribute, the edible foam can include agreater amount of dextrins (e.g., malto dextrins) and lesser quantitiesof flour materials. Pure starches and dextrinized starches are preferredfor use herein although cereal flours can also be used. The presentinvention can comprise about 1% to 45%, preferably about 5% to 40% andmost preferably about 6% to 30% of a starchy material.

The present confections can optionally contain a variety of additionalingredients suitable for rendering such food products moreorganoleptically or aesthetically desirable. Such optional componentsinclude, for example, flavors, dyes, coloring agents, vitamins,preservatives and the like. If present, such minor optional componentsshould comprise from about 0.1% to 1.5%. In selecting such ingredients,preferably only small amounts of hydrophobic material should be used.

The present wet foams comprise sufficient amounts of water to form thepresent highly aerated foams. Of course, since the moisture is to beremoved by subsequent finish drying, it is preferred to minimize theamount of moisture used in preparing the wet foam. Generally, goodresults are obtained when the moisture content ranges from about 20% to45% and preferably about 20% to 30%.

The wet blend of ingredients is then aerated by any suitable means toprovide a gas-containing aerated foam having a specific gravity ofbetween about 0.2 and 1.0, i.e., a density of between about 0.2 g/cc and1.0 g/cc at atmospheric pressure. Aeration of the foam can beaccomplished by injecting gas under pressure into the wet blend andconcurrently whipping the wet blend. The gas injected into the wet blendmust be non-toxic, relatively inert in the presence of the ingredientsof the wet blend and substantially insoluble in the wet blend. Suchgases include, for example, air, nitrogen and carbon dioxide. Aerationcan also be accomplished by simple whipping to incorporate air atatmospheric pressures. Air is the preferred gas for aeration.

Aeration is well known to the food art, e.g., for marshmallows and anyof the well-known aeration method and techniques are suitable in thepresent method of preparation so long as such techniques provide thedesired density decrease in the confection melt. For this step in thepresent process, employment of an Oakes type continuous marshmallowmixer and beater or "whipper" is preferred. A full description of suchwhipping apparatus and techniques of its use is found in U.S. Pat. No.2,600,569 (issued Jun. 17, 1952 to Earl T. Oakes) which is incorporatedherein by reference. The use and operation of the Oakes-type mixer iswell known in the marshmallow industry.

In a preferred method of aeration, the wet blend is generally fed intothe whipper at a feed temperature of from about 70° F. to 180° F. (21°to 82° C.). Compressed air is fed to the whipper at modest pressures,i.e., from about 10 to 150 psig and at room temperatures. The whipper'srotor can operate at between 100 to 500 rpm.

The wet blend while being aerated is optionally simultaneously cooled tomaintain a temperature of 70° F. to 160° F. upon exiting the Oakeswhipper. The cooling can be accomplished in part by the incorporation ofthe room temperature (or cooler) gas. Most of the heat transfer can beaccomplished by providing the Oakes whipper with cold water jacket.Larger whipping machines can also be equipped with cooling coils.

The extent to which the present aerated confections incorporate air (orother inert gas) can be expressed by the density or the specific gravityof the present compositions. Thus, the specific gravity of the presentcompositions ranges from about 0.1 to 0.7, preferably about 0.1 to 0.5and for best results about 0.15 to 0.35.

The extent of aeration and thus the specific gravity is dependent inpart upon the quality and quantities of whipping agents employed asdiscussed above. For a given composition, particular specific gravitiesare obtained by controlling air incorporation in known manner asdescribed more fully below.

B. Exposing the Edible Foam To A High Intensity Microwave Field To FormA Heat Set Foam.

The present methods essentially comprise the step of subjecting the wetedible foam to a high intensity microwave field.

The exposure of the edible foam to the high intensity microwave field iscontinued for sufficient time to raise the temperature to above the heatsetting temperature of the heat setting ingredient, i.e., to denaturethe undenatured proteinaceous whipping agent or foam structuring agent.Generally and preferably, the heating is continued to obtain atemperature of >200° F. Once the heat setting temperature is reached,the heating is discontinued.

Surprisingly, the intense microwave heating treatment gives a uniqueheat set to the foam, and high volume (i.e., low densities) quality tothe product. In part, this effect is surprising because when comparableedible foam pieces are subjected to lower intensity microwave fieldssuch as are characteristic of consumer microwave ovens, the moisture ismerely driven off and the foam tends to collapse. Edible foam pieceseven when microwave heated in low quantities at low field strengthscharacteristic of consumer microwave ovens for extended times merelyresult in finished products undesirably exhibiting hardness and/orcharting without the flavor and stability and improved volume benefitsprovided herein. For reasons not fully understood, the pieces do notexpand but quite suddenly dry and brown.

Importantly, the present high intensity microwave exposure step is to bedistinguished from heating of the edible foam in a conventionalmicrowave oven. A conventional microwave oven is characterized by arelatively low field intensity, i.e., about 10 to 20 V/cm. Microwavefield intensity can be described, of course, in various ways. In thepresent invention, the microwave field intensity is described in aconventional manner as a voltage gradient in free space, e.g., volts percentimeter ("V/cm"). For comparison, the field strength of the presentinvention is about three to ten or more times greater than achieved in aconventional consumer microwave oven. Such high microwave fieldintensity can in turn involve high energy dissipation (>100 w/g) in theproduct. In contrast, in a conventional microwave oven, as the unit'srated power increases, generally the unit's cavity size also increasesso that the field strength remains relatively constant. This powerdensity feature is important not only so that the operating/cookingperformance remains relatively uniform regardless of cavity size butalso to prevent premature burn-out of the magnetron by reversechanneling or microwave reflection through the wave guide.

In the present invention, the cereal base pieces are desirably subjectedto a microwave density field ranging greater than 110 V/cm or betweenabout three to ten times (3×-10×") conventional microwave fieldintensity, preferably 125 to 350 V/cm, more preferably 150 to 300 V/cm.Also, it is preferred to use higher microwave frequencies. Thus, betweenthe two licensed microwave frequencies permitted at present, a 2450 MHzfrequency is highly preferred to 915 MHz. Higher frequencies importantlygive more uniformity in field strength which in turn can result ingreater uniformity in the finished product.

Measurement and/or calculation of field strength can be troublesome.Useful to measure such high intensity microwave field strength herein isa Microwave E-Field Probe or meter (Model No. MEF-1.5) available fromLuxtron Corp. (Mountain View, Calif.).

Microwave equipment that can provide the desired field strength iscommercially available. Useful herein for practicing the present methodsare industrially sized microwave ovens from Cober Electronics, Inc. and,preferably APV Baker, Inc. (For a good description, see GB 2,193,619A byR. J. Meredith and John Milton.) Minor modifications to the equipmentmay be required to adapt the equipment from a known application, e.g.,rubber curing, to the sanitary standards that are conventional for foodprocessing.

The particular exposure times will vary depending upon such factors asthe moisture content, equipment capacity starting temperature, degree oftoasting preferred, the microwave performance characteristics of theequipment selected including the microwave field characteristics itdevelops, the microwave absorbing characteristics of the edible foam,the quantity of pieces being processed at any time, the starting andending moisture contents, piece thickness and composition, etc. However,good results generally are obtained when the edible foam pieces areexposed for times ranging from about 5 to 70 seconds. Better results interms of finished volume and texture are obtained when exposure timesrange from about 10 to 40 seconds. For best results, exposure timesdesirably range from about 10 to 30 seconds. Generally, longer exposuretimes are selected when greater volume is desired or with high moisturecontent foams and/or cooled foams are used. These values are for theactual exposure to the microwave energy. In the examples, run timesspecified involve 37% thereof as exposure to the microwave heating.

In the preferred embodiment, the wet foam can be provided in the form ofdiscrete pieces that are microwave heat set rather than providing a massthat is treated and then subsequently formed into individual pieces.

C. Low Temperature Finish Drying

The present methods further comprise the step of finish drying the highintensity microwave heat set foam to desired low moisture contents.

It is desirable that the finish drying be practiced at low temperaturesor such other mild conditions to minimize the exposure of the flavorconstituents to degradation. Preferred for use herein is drying, e.g.,convection (forced hot air) at temperatures of <150° F. Vacuum dryingcan also be used. While vacuum drying provides a higher quality productin terms of flavor, vacuum drying is more expensive than other usefuldrying techniques.

The drying step is continued for times sufficient to achieve the desiredmoisture contents of the finished products herein.

The present finished compositions have moisture contents ranging fromabout 0.5% to 7%. Preferred compositions of the present invention havemoisture contents of less than about 6%, and most preferably less than2%. Such low-moisture content levels insure that the water activity("A_(w) ") of the present invention is less than about 0.4 and thus arestable against microbial growth when stored for extended periods. Also,such low water activity minimizes water migration from the pieces toR-T-E cereals which can adversely affect the crisp texture of the R-T-Ecereal.

The preferred pieces so prepared are generally spherical or cone shapedand range in size from about 8 to 12 mm in diameter, although bothlarger and smaller pieces can also be prepared. Generally, larger piecesare preferred due to the greater degree of uniformity of the interiorportion of the finished foam product. Additionally, larger pieces tendto have higher volumes/lower densities which in turn provides thefinished product pieces with a desirable light and airy texture.

The edible puffed pieces prepared by the present invention can be usedin various ways. For example, the pieces can be consumed by themselvesas a snack item or in combination with other items, e.g., granola, nuts,etc. As indicated above, the present edible foam pieces find particularsuitability for use as an added ingredient in R-T-E cereals. Even morepreferred embodiments are those which additionally match the density ofpuffed R-T-E cereals, i.e., pieces of the present invention havingpreferred densities of about 0.15 to 0.25g/cc.

The present dried edible pieces have a remarkable extended storagestability while maintaining their desirable texture, color andappearance.

The R-T-E cereals with which the present edible products can be combinedinclude all R-T-E cereal particles whether or not presweetened andflaked, shredded, expanded, or in other forms, such as wheat flakes,corn flakes, shredded wheat, puffed wheat, rice, oat, or corn, branflakes, whole bran cereal. Such cereal products are prepared inconventional manner and may be either toasted or untoasted. The ediblefoam pieces herein can comprise from about 1% to 50% of the blendedcereal products, preferably about 5% to 20%.

While the present invention is generally directed towards preparation offree standing finished foam pieces useful as added ingredients to R-T-Ecereals, surprisingly the present methods can also be used when theedible foam is mounted upon or within a high intensity microwavetolerant substrate. Substrates can include both inedible materials,e.g., packaging or support layers, as well as edible substrates. Forexample, the edible foam can be mounted upon or cover the R-T-E cerealbase. Suitable R-T-E cereal bases include finished unpuffed R-T-E cerealpieces, finished puffed R-T-E cereal pieces, and partially puffed orpuffable R-T-E cereal pieces or pellets. In still another variation, thefinished pieces comprise a single discrete piece of the cereal base,e.g., a puffed cereal base with the foam surrounding the cereal basecore. In another variation, the foam can surround a plurality of cerealbase pieces, e.g., smaller sized cereal base pieces.

While in certain embodiments the fruit foam can comprise the exteriorphase of these composite edible foam/cereal base pieces, in otherembodiments the edible foam can comprise an inter phase constituting acore surrounded by an edible cereal based shell. In these embodimentswherein the foam constitutes an interior phase, an advantage of thepresent invention is that upon microwave heating to heat set the ediblefoam, the foam (especially those embodiments including dried egg whiteas the heat setting ingredient) tend to expand to completely fill theinterior void or cavity within the exterior shell. In those embodimentsin which the cereal base substrate is only partially puffed or puffable,the high intensity microwave heating step can be extended to supplyadditional energy to accomplish puffing or finish puffing of the cerealbase in addition to the heat setting of the edible foam.

In one embodiment of the present invention, products are realized whichare particularly suitable for addition to prepackaged ready-to-eatcereals. In this embodiment, the aerated confections are generallycharacterized by specific gravities preferably between about 0.2 and0.5. Specific gravities within this range ensure that the products areboth highly buoyant and highly frangible. As such highly buoyant,frangible and sweet compositions, they have strong appeal to children.

The present invention is illustrated by the following examples:

EXAMPLE 1

A strawberry flavored edible foam product of the present invention wasprepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Strawberry puree  59.21     30.10                                             concentrate (28 Brix)                                                         Glucose (dextrose)                                                                              14.81     24.60                                             Sucrose           14.81     26.90                                             Corn starch       6.50      10.70                                             Egg albumen       2.40      4.00                                              Pregelatinized corn starch                                                                      1.20      2.00                                              Triglycerol monostearate                                                                        0.60      1.10                                              Flavor            0.35      0.60                                              Color             0.12      0.00                                                                100.00    100.00                                            ______________________________________                                    

The wet product was mixed cold and whipped to a density of 0.5 g/ml. Thesample was deposited on parchment paper, microwaved using 9 kW (150-200V/cm) of energy for about 55 seconds to heat set the foam. The heatingwas continued until the foam expanded due to moisture evolution. Theentire run time is 55 seconds, however, only 37% of this time involvesdirect exposure to the microwave energy field. This also applies to allfurther examples.

The foam was finished dried in a convection oven at 140° F. for about 13hours.

The final moisture content was about 2%. The water activity was about0.25. The finished foam had a density of about 0.25g/cc.

EXAMPLE 2

A peach flavored edible foam product of the present invention wasprepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Peach puree concentrate                                                                         43.4      25.1                                              (32 Brix)                                                                     Pear puree concentrate                                                                          21.5      14.8                                              (38 Brix)                                                                     Glucose (dextrose)                                                                              12.9      21.3                                              Sucrose           12.9      23.3                                              Corn starch       6.4       10.5                                              Egg albumen       1.9       3.2                                               Triglycerol monostearate                                                                        0.6       1.1                                               Flavor            0.4       0.7                                                                 100.0     100.0                                             ______________________________________                                    

This product was mixed cold and whipped to a density of 0.5 g/ml. Thesample was deposited on parchment paper, microwaved using 9 kW (150-200V/cm) of energy for 55 seconds and finish dried.

The finish drying was finished dried in a convection oven at 140° F. forabout 13 hours.

The final moisture content was about 2%. The water activity was about0.25. The finished foam had a density of about 0.3 g/cc.

EXAMPLE 3

A banana flavored edible foam product of the present invention wasprepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Banana puree concentrate                                                                        65.3      31.4                                              (23 Brix)                                                                     Glucose (dextrose)                                                                              12.9      24.7                                              Sucrose           12.9      26.9                                              Corn starch       6.4       12.1                                              Egg albumen       1.9       3.7                                               Triglycerol monostearate                                                                        0.6       1.3                                                                 100.0     100.0                                             ______________________________________                                    

This product was mixed cold and whipped to a density of 0.5 g/ml. Thesample was deposited on parchment paper, microwaved using 10.5 kW (200V/cm) of energy for 55 seconds and finish dried.

The finish drying was in a convection oven at 140° F. for about 13hours.

The final moisture content was about 2%. The water activity was about0.25. The finished foam had a density of about 0.3 g/cc.

EXAMPLE 4

An apple flavored edible foam product of the present invention wasprepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Apple juice concentrate                                                                         29.9      37.4                                              (70 Brix)                                                                     Water (180° F.)                                                                          32.8      0.0                                               Pectin            0.9       1.5                                               Sucrose           12.65     22.6                                              Glucose (dextrose)                                                                              12.65     20.7                                              Corn starch       5.5       8.9                                               Egg albumen       2.1       3.4                                               Pregelatinized waxy maize                                                                       3.0       4.7                                               corn starch                                                                   Triglycerol monostearate                                                                        0.5       0.9                                                                 100.0     100.0                                             ______________________________________                                    

Pectin and sucrose were mixed first and dissolved in hot water (180°F.). The rest of the ingredients were added and whipped to a density of0.4 g/ml. When deposited on parchment paper, the sample was microwavedusing 10.5 kW (200 V/cm) of energy for 55 seconds and finish dried. Thefinish drying was in a convection oven at 140° F. for about 13 hours.

The final moisture content was about 2%. The water activity was about0.25 and 0.20 g/cc.

In another variation, the wet foam was topically applied to form anexterior phase to a dried finished puffed cereal having a generallysquare and planar form. Specifically, the foam was used as a frosting onGolden Grahams.sup.® finished R-T-E cereal, the sample was microwavedusing 6 kW (110 V/cm) of energy for 64 seconds and finish dried.

EXAMPLE 5

A peanut butter (binder formula) flavored edible foam product of thepresent invention was prepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Peanut butter     30.9      42.7                                              Glucose (dextrose)                                                                              15.4      19.8                                              Sucrose           15.4      21.6                                              Water (hot)       26.1      0.0                                               Ethoxylated mono  0.5       0.7                                               Corn starch       4.1       5.2                                               Pregelatinized corn starch                                                                      1.5       2.0                                               Egg albumen       4.6       5.9                                               Triglycerol monostearate                                                                        1.5       2.1                                                                 100.0     100.0                                             ______________________________________                                    

This formula was used to bind cereal pieces or particulates (i.e.,chocolate chips, nuts, etc.) together. The mixture was then microwavedusing 6 kW (110 V/cm) of energy for 45 seconds and finish dried. Thefinish drying was finished dried in a convection oven at 140° F. forabout 13 hours. The final moisture content was about 2%. The wateractivity was less than 0.2.

EXAMPLE 6

A peanut butter (puffing formula) flavored edible foam product of thepresent invention was prepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Peanut butter     33.5      46.7                                              Water (hot)       26.8      0.0                                               Glucose           14.0      18.1                                              Sucrose           14.0      19.8                                              Corn starch       4.5       5.8                                               Pregelatinized corn starch                                                                      2.3       3.0                                               Egg albumen       3.9       5.1                                               Triglycerol monostearate                                                                        1.1       1.6                                                                 100.0     100.0                                             ______________________________________                                    

This formula puffed well on parchment paper but was especially useful asa filling. The sample was deposited inside a cereal rope (GoldenGrahams). The filled rope was sectioned into 2 g pieces. Both the cerealand filling were puffed on the microwave using 9 kW (150-200 V/cm) ofenergy for 54 seconds. The sample was then finish dried. The finishdrying was finished dried in a convection oven at 140° F. for about 13hours. The final moisture content was about 2.5%. The water activity wasabout 0.20. The interior foam completely filled the center of thecomposite puffed cereal/edible foam pieces.

EXAMPLE 7

A chocolate flavored edible foam product of the present invention wasprepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Chocolate chips   29.8      42.1                                              Dextrose          14.0      18.6                                              Sucrose           14.0      20.4                                              Corn starch       4.5       5.9                                               Pregelatinized waxy maize                                                                       1.7       2.2                                               starch                                                                        Pregelatinized corn starch                                                                      2.8       3.8                                               Ethoxylated monoglycerides                                                                      0.6       0.9                                               Triglycerol monostearate                                                                        1.1       1.6                                               Egg albumen       3.4       4.6                                               Water             28.1      0.0                                                                 100.0     100.0                                             ______________________________________                                    

This product was mixed cold and whipped to a density of 0.5 g/ml. Thesample was deposited on parchment paper, microwaved using 10.5 kW (200V/cm) of energy for 55 seconds and finish dried.

The finish drying was in a convection oven at 140° F. for about 13hours.

The final moisture content was about 2.5%. The water activity was about0.3. The finished foam had a density of about 0.3 g/cc.

EXAMPLE 8

A yogurt flavored edible foam product of the present invention wasprepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Yogurt            81.3      37.2                                              Corn starch       7.3       24.3                                              Pregelatinized waxy maize                                                                       3.3       10.5                                              starch                                                                        Pregelatinized corn starch                                                                      1.6       5.5                                               Triglycerol monostearate                                                                        1.6       5.9                                               Egg albumen       4.9       16.5                                                                100.0     100.0                                             ______________________________________                                    

The ingredients were combined, warmed to 90° F., and whipped to adensity of 1.0 g/ml. The mixture was deposited on parchment paper as 0.7g pieces and microwaved using 12 kW (200-250 V/cm) of energy for 34seconds and dried at 140° F. in a convection oven until crisp.

The heat set foam was finished dried in a convection oven at 140° F. forabout 13 hours.

The final moisture content was about 2%. The water activity was about0.25. The finished foam had a density of about 0.3 g/cc.

EXAMPLE 9

An orange and cream flavored edible foam product of the presentinvention was prepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Cream powder      15.0      29.9                                              Orange concentrate                                                                              18.9      12.7                                              Water             37.7      0                                                 Sucrose           15.1      31.7                                              Emulsifier (a hard mono-                                                                        1.9       4.0                                               glyceride co-spray dried                                                      with nonfat dry milk)                                                         Triglycerol monostearate                                                                        0.8       1.7                                               Egg albumen       2.6       5.0                                               Corn starch       5.7       10.9                                              Pregelatinized waxy maize                                                                       2.3       4.2                                               corn starch                                                                                     100.0     100.00                                            ______________________________________                                    

The cream powder, orange concentrate and water were homogenized first.Then the dry ingredients were added and the final mixture was whipped ina Hobart mixer. The mixture was deposited on parchment paper andmicrowaved using 9 kW (150-200 V/cm) of energy for 64 seconds and driedat 140° F. in a convection oven until crisp.

The finish drying was finished dried in a convection oven at 140° F. forabout 13 hours.

The final moisture content was about 2%. The water activity was about0.25. The finished foam had a density of about 0.3 g/cc.

EXAMPLE 10

A peaches and cream flavored edible foam product of the presentinvention was prepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Peach concentrate 48.5      24.1                                              Cream powder      12.1      17.8                                              Glucose           14.5      20.7                                              Sucrose           14.5      22.5                                              Corn starch       7.2       10.1                                              Triglycerol monostearate                                                                        0.7       1.1                                               Egg albumen       2.1       3.0                                               Peach flavor      0.4       0.6                                                                 100.0     100.0                                             ______________________________________                                    

The mixture was combined and run through an Oakes aerating machine. (Thesettings were rotator 60% and pump 35%). This helped mix the ingredientsthoroughly. Then the mixture was whipped in a Hobart mixer, deposited onparchment paper and microwaved using 10.5 kW (200 V/cm) of energy for 62seconds and dried at 140° F. in a convection oven until crisp.

The finish drying was in a convection oven at 140° F. for about 13hours.

The final moisture content was about 2%. The water activity was about0.25. The finished foam had a density of about 0.2 g/cc.

EXAMPLE 11

A cheese flavored edible foam product of the present invention wasprepared having the following formulation:

    ______________________________________                                                                    Dry                                               Ingredient        Weight %  Weight %                                          ______________________________________                                        Velveeta processed cheese                                                                       50.1      65.7                                              (shredded)                                                                    Ethoxylated monoglyceride                                                                       0.7       1.8                                               Corn starch       5.7       13.5                                              Pregelatinized waxy maize                                                                       2.2       5.0                                               starch                                                                        Emulsifier        0.9       2.4                                               Triglycerol monostearate                                                                        1.1       2.9                                               Egg albumen       3.6       8.7                                               Water             35.7      0.0                                                                 100.0     100.0                                             ______________________________________                                    

The water was heated to 180° F. The shredded Velveeta cheese was addedto the hot water and mixed to form an homogeneous paste. The remainingdries were added and the mixture was whipped on a Hobart mixer. Themixer was deposited on parchment paper and microwaved using 9 kW(150-200 V/cm) of energy for 57 seconds and dried at 140° F. in aconvection oven until crisp.

The foam was finished dried in a convection oven at 140° F. for about 13hours.

The final moisture content was about 2%. The water activity was about0.25. The finished foam had a density of about 0.2 g/cc.

What is claimed is:
 1. A process for providing a puffed edible foam,comprising the steps of:A. providing a quantity of an homogeneous ediblefoam comprising:1. about 5% to 70% by weight (dry basis) of the foam ofa first flavor characterizing ingredient;
 2. sufficient amounts of anundenatured proteinaceous whipping agent sufficient to provide the foamto a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat settingtemperature;
 3. about 0% to 55% by weight (dry basis) of the compositionof a nutritive carbohydrate sweetening agent; and
 4. about 5% to 35% byweight moisture; B. heating the foam with a intensity microwave fieldhaving a field strength of 110 V/cm for a sufficient time to reach atemperature above the heat setting temperature of the whipping agent toform a heat set foam; and C. drying the heat set foam to a moisturecontent of about 1% to 6% to form a puffed dried edible foam.
 2. Themethod of claim 1wherein step B is practiced at atmospheric pressure,and wherein the dried foam has a water activity ranging from about 0.1to 0.4.
 3. The method of claim 2wherein the flavor characterizingingredient is selected from the group consisting of fruit puree solids,milk ingredient(s), milk ingredient solids, cocoa, chocolate and peanutbutter, and wherein the drying step is practiced at a temperature ofless than 150° F. (66° C.).
 4. The method of claim 3wherein the highintensity heating step is continued to heat the foam to a temperatureof >200° F. (93° C.)
 5. The method of claim 4wherein the high intensitymicrowave step is practied at a field microwave intensity of about 150to 300 V/cm.
 6. The method of claim 5wherein the heat setting ingredientincludes dried egg whites.
 7. The method of claim 6wherein the foamcomprises:
 1. about 5% to 70% by weight (dry basis) of the foam of thefirst flavor characterizing ingredient;
 2. about 1.5% to 5.0% by weight(dry basis) of the foam of the heat setting foam structuring ingredient;3. about 1% to 40% by weight (dry basis) of the foam of the nutritivecarbohydrate sweetening agent; and
 4. about 5% to 65% by weight (drybasis) of the foam of a starch material selected from the groupconsisting of starches, dextrans, flours, and mixtures thereof.
 8. Themethod of claim 7wherein the foam comprises about 0.14 to 15% dextrose.9. The method of claim 8wherein the flavor characterizing ingredientincludes a deseeded fruit puree(s).
 10. The method of claim 8wherein theflavor characterizing ingredient includes a milk ingredient or milkingredient solids.
 11. The method of claim 8wherein the flavorcharacterizing ingredient includes cocoa or chocolate.
 12. The method ofclaim 8wherein the flavor characterizing ingredient includes peanutbutter.
 13. The method of claim 8wherein the foam is free of defoamingagents.
 14. The method of claim 8wherein the foam additionally comprisesabout 0.1% to 0.8% of a foaming emulsifier.
 15. The method of claim14wherein the foaming emulsifier includes triglycerol monostearate. 16.The method of claim 8wherein the foam is supported by a high intensitymicrowave tolerant substrate
 17. The method of claim 16wherein thesubstrate is edible
 18. The method of claim 17wherein the substratecomprises a ready-to-eat cereal.
 19. The method of claim 18wherein atleast a portion of the foam is exterior to cereal substrate.
 20. Themethod of claim 19wherein at least a portion of the foam is partiallyenclosed by the cereal substrate.
 21. The product prepared according tothe method of claim
 1. 22. The product prepared according to the methodof claim
 3. 23. The product prepared according to the method of claim 4.24. The product prepared according to the method of claim
 5. 25. Theproduct prepared according to the method of claim
 6. 26. The productprepared according to the method of claim
 7. 27. The product preparedaccording to the method of claim
 9. 28. The product prepared accordingto the method of claim
 18. 29. The product prepared according to themethod of claim
 20. 30. A blended cereal food product, comprising:A.about 50% to 98% by weight of the R-T-E cereal composition of R-T-Ecereal pieces; and B. about 2% to 50% by weight of the R-T-E cerealcomposition of a puffed heat set edible foam having a density of about0.15 to 0.6 g/cc prepared by the method of claim
 1. 31. The cereal foodproduct of claim 30wherein the R-T-E cereal base is puffed
 32. Thecereal food product of claim 30.wherein the R-T-E cereal base comprisesa flake cereal.
 33. The cereal food product of claim 31wherein the R-T-Ecereal base is in the form of discrete pieces from the foam.
 34. Thecereal food product of claim 31wherein the R-T-E cereal forms asubstrate for the foam.
 35. The cereal food product of claim 34whereinthe foam is exterior to the cereal base substrate.
 36. The cereal foodproduct of claim 35wherein the R-T-E cereal base forms an exterior shellhaving a cavity and the foam is disposed within the cavity.
 37. Thecereal food product of claim 36wherein the cavity is filled with thefoam.
 38. The cereal food product of claim 36wherein the cavity iscompletely filled with the foam.
 39. The cereal product of claim35wherein the product is in the form of a plurality of discrete pieces,each piece having a single cereal base piece.
 40. The cereal product ofclaim 35wherein the product is in the form of a plurality of discretepieces, each piece having a plurality of cereal base pieces.